Meatball Sub Marinara Provolone

There's something undeniably satisfying about sinking your teeth into a warm, loaded Meatball Sub. This American-Italian classic brings together tender, herb-seasoned meatballs swimming in a rich marinara sauce, all tucked into a perfectly toasted roll and crowned with bubbling, gooey provolone cheese. Whether you're feeding a hungry family on a weeknight or hosting a casual game day gathering, this hearty sandwich delivers comfort in every bite. The combination of ground beef and pork creates meatballs that are juicy and flavorful, while the homemade sauce adds a depth that elevates this simple dish into something truly special.

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The secret to exceptional meatballs lies in the careful balance of ingredients. The breadcrumbs soaked in milk create a tender interior, while the Parmesan cheese adds a savory depth. Fresh parsley and dried oregano bring that unmistakable Italian-American flavor profile that makes this dish so beloved. Baking the meatballs instead of frying them not only simplifies the process but also results in perfectly cooked, evenly browned meatballs without the mess of standing over a splattering pan.

Ingredients

• For the Meatballs:
• 500 g (1 lb) ground beef
• 250 g (½ lb) ground pork
• 1 large egg
• 60 g (½ cup) breadcrumbs
• 2 tablespoons milk
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• For the Marinara Sauce:
• 500 ml (2 cups) marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• For Assembly:
• 4 long sandwich rolls (sub rolls or hoagie rolls)
• 8 slices provolone cheese
• 1 tablespoon butter (optional, for toasting rolls)
• Fresh basil or parsley, for garnish (optional)

Instructions

Step 1

Preheat oven to 200°C (400°F).

Step 2

In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix until just combined.

Step 3

Shape mixture into 16 meatballs (about 3 cm/1¼ inch each).

Step 4

Place meatballs on a baking tray lined with parchment paper. Bake for 15–18 minutes, until browned and cooked through.

Step 5

While meatballs bake, heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more.

Step 6

Pour in marinara sauce and bring to a simmer.

Step 7

Transfer baked meatballs to the sauce. Simmer gently for 10 minutes, stirring occasionally.

Step 8

If desired, cut the sandwich rolls lengthwise and lightly butter the insides. Toast under the broiler or in a pan until golden.

Step 9

Arrange 4 meatballs with sauce inside each roll. Top each with 2 slices of provolone cheese.

Step 10

Place assembled subs on a baking tray and broil for 2–3 minutes, until cheese is melted and bubbly.

Step 11

Garnish with fresh basil or parsley. Serve hot.

Zusatztipps für die Zubereitung

For the best texture, avoid overmixing the meatball mixture as this can result in dense, tough meatballs. Mix just until the ingredients are combined. When shaping the meatballs, wet your hands slightly to prevent sticking. Let the meatballs simmer in the sauce for the full 10 minutes to allow them to absorb the flavors while staying tender and juicy.

Varianten und Anpassungen

Substitute ground turkey or chicken for a lighter version of this classic sub. Add sautéed peppers or onions to the rolls for extra flavor and texture. For a spicy kick, add crushed red pepper flakes to the sauce while it simmers. You can also switch out provolone for mozzarella or a blend of Italian cheeses if preferred.

Serviervorschläge

Serve these Meatball Subs hot from the oven with extra marinara sauce on the side for dipping. They pair wonderfully with a crisp Italian lager or a glass of Chianti. Complete the meal with a simple green salad dressed in Italian vinaigrette or crispy seasoned fries. For allergen awareness, note that this recipe contains wheat (rolls, breadcrumbs), milk (cheese, butter), and eggs. Check store-bought sauce labels for potential soy content.

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With 670 calories, 32g of fat, 57g of carbohydrates, and 36g of protein per serving, this Meatball Sub is a satisfying meal that doesn't require complicated techniques or hard-to-find ingredients. It's the kind of recipe that becomes a household favorite, requested again and again. So gather your large mixing bowl, baking tray, and saucepan, and get ready to create a sandwich that rivals your favorite Italian deli. Once you've mastered this homemade version, you'll never look at meatball subs the same way again.

Your Questions Answered

→ Can I make the meatballs ahead of time?

Absolutely. Form and bake the meatballs up to 2 days in advance. Store them in the refrigerator, then reheat in the marinara sauce when ready to assemble your subs.

→ What's the best cheese for melting?

Provolone is ideal because it melts beautifully and adds a mild, nutty flavor. Mozzarella works too, though it's milder. For something sharper, try adding a bit of aged provolone or fontina.

→ Can I use store-bought meatballs?

Yes, frozen meatballs are a time-saving option. Simmer them in the marinara sauce for 15-20 minutes until heated through and flavorful, then assemble as directed.

→ How do I prevent the rolls from getting soggy?

Lightly toasting the buttered insides of the rolls creates a barrier that helps them stay crisp. You can also drain excess sauce from the meatballs before placing them in the rolls.

→ Can I freeze these sandwiches?

It's best to freeze the components separately. Freeze cooked meatballs in sauce for up to 3 months. Thaw and reheat, then assemble on fresh rolls for the best texture.

→ What sides pair well with meatball subs?

A crisp green salad with vinaigrette cuts through the richness. Italian classics like Caesar salad, minestrone soup, or garlic bread also complement the flavors beautifully.